Winter minestrone

A rich and comforting soup, full of vegetables. You can use whatever you have on hand for this one, so it’s a good recipe for cleaning your fridge on a Sunday evening!

4 cups season vegetables, diced (at the moment: celery, carrots, fenel, leeks, onions, potatoes, cauliflower, broccoli, tunips, winter squas, kale, swisschard, spinach, etc)
your choice of herbs, fresh or dried (here : parsley, rosemary and bay leaf, but thyme, basil, sage or oregano would work too)
2 garlic cloves, thinly sliced
1/2 glass white wine (optional)
1 can peeled tomatoes
1 to 1.5 liter of vegetable broth (or water)
1/2 cup lentils (or any other legume, but think about soaking them if needed!)
1 big handful of pasta (I like the lumaconi for this recipe, but feel free to use whatever you have on hand, even broken spaghettis would work! Use GF pasta or skip them for a GF version)
1 tbsp tomato paste
1 pinch lemon zest
balsamic vinegar
olive oil
salt, pepper
to serve: pesto (be careful to choose vegan pesto if needed), grated parmesan (not vegan!)

View the full recipe at Lemon Pie and Tie&dye →